Roasted Butternut Squash & Pear Salad With Spiced Pecan Vinaigrette

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
274
FAT
74%
CHOL
5%
SOD
5%

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Ingredients for 6 servings

1 Tbs. Dijon mustard

1/3 cup plus 2 Tbs. extra-virgin olive oil

1 small ripe pear, halved, cored, and thinly sliced

1/4 cup very thinly sliced shallots

6 cups loosely packed mixed salad greens

1/2 tsp. ancho chile powder

3 cups 3/4-inch-diced, peeled butternut squash (from about a 2-lb. squash)

2 tsp. light brown sugar

2 Tbs. unsalted butter, melted

1/2 cup pecans, very coarsely chopped

Kosher salt

3 Tbs. balsamic vinegar

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